Caesar Salad with Portobello

Salads | American cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Caesar Salad with Portobello

Ingredients

Anchovy fillet - 9 pieces
Meyer Lemon Juice - 3 tablespoons
Garlic - 6 cloves
Dijon Mustard - 1½ tablespoons
Olive Oil - 5 fl oz
Romaine lettuce - 1 head
Radicchio Salad - 1 bunch
Porcini Mushrooms - 3 pieces
Chopped Sage Leaves - ¼ cup
Grated Pecorino Pepato Cheese - 5.6 oz

Step by Step guide

Step 1

In a small bowl, combine the chopped anchovies, lemon juice, Dijon mustard, and 2 minced cloves of garlic. While whisking, gradually add 120 ml of olive oil.

Step 2

In a large bowl, mix the romaine and radicchio leaves.

Step 3

Heat the remaining olive oil in a large skillet over medium heat. Crush the remaining cloves of garlic and add them to the skillet. Sauté until golden brown, about 4 minutes. Remove the garlic and slightly increase the heat. Add the chopped mushrooms and sauté until browned, about 5-6 minutes. Remove from heat, season with salt and pepper, and sprinkle with finely chopped parsley.

Step 4

Add the dressing to the salad and toss to combine. Stir in the cheese, and season with salt and pepper to taste. Divide the salad among plates, top with the mushrooms, and serve immediately.